Tomato Tart

• 1 sheet Puff pastry, thawed. I used Pepperidge Farms brand
• 1/4 cup flour
• 1 large fresh ripe tomato
• 4 oz garlic/herb soft cream cheese blemd, I used Boursin brand
• 2 tbsp thinly sliced onions
• 2 slice thin cut bacon, cut in pieces
• 1 tbsp basil, chopped
• 1/4 tsp black pepper
• 1 sliced red chili
• 1 cup italian four cheese blend, shredded

1. Line a baking sheet with parchment paper.
2. Preheat the oven to 425
3. Slice tomato in 1/4 inch slices, sprinkle lighty with salt, place on paper towels to reduce excess liquid.
4. On a lightly floured surface roll out puff pastry sheet just to even out and enlarge an inch in each direction, place on parchment lined baking sheet.
5. Spread garlic/herb cream cheese evenly on puff pastry, leaving a 1/4 inch border all aroumd.
6. Pat tomatos dry, place on cream cheese overlapping just slightly, sprinkle with pepper.
7. Top evenly with cheese blend.Top cheese with onion, bacon, chili's and basil.
8. Gather up all edges of pastry and fold and pinch to form a slight elevated crust.
9. Bake for 20 to 25 minutes until puff pastry is golden and cheese is melted..

pastry, flour, fresh ripe tomato, garlic, onions, thin, basil, black pepper, red chili, four cheese

Taken from cookpad.com/us/recipes/360589-tomato-tart (may not work)